Are you ready to experience a dessert that will make your taste buds dance and your guests swoon? This Chocolate Brownie Meringue Cake is the ultimate showstopper that combines the rich, fudgy decadence of brownies with the light, cloud-like elegance of meringue. Imagine cutting into a dessert that's simultaneously dense and airy, with a crackly meringue top hiding a luscious chocolate base - it's like a culinary magic trick that will leave everyone asking for your secret recipe!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups sugar
- 1 cup cocoa powder
- 4 large eggs
- 1 cup flour
- 1/2 tsp salt
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Melt the unsalted butter in a large saucepan over medium-low heat. Remove from heat and whisk in sugar and cocoa powder until smooth and well combined.
- Add 3 whole eggs to the butter mixture one at a time, whisking thoroughly after each addition. Ensure the mixture is well incorporated and glossy.
- Sift together flour and salt, then gently fold into the chocolate mixture until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared springform pan, spreading evenly with a spatula.
- In a clean, dry mixing bowl, beat the 3 egg whites with cream of tartar until soft peaks form.
- Gradually add powdered sugar while continuing to beat the egg whites until stiff, glossy peaks form.
- Carefully spread the meringue over the brownie batter, creating decorative peaks and swirls with the back of a spoon.
- Bake in the preheated oven for 35-40 minutes, or until the meringue is golden brown and the brownie base is set.
- Remove from oven and let cool completely in the pan before removing the springform sides.
- Slice and serve at room temperature. Optional: dust with additional powdered sugar or cocoa powder before serving.
Tips
- Make sure your mixing bowls and beaters are completely clean and dry when whipping egg whites - any trace of fat can prevent them from forming stiff peaks.
- Use room temperature eggs for both the brownie base and meringue to ensure smoother mixing and better volume.
- When folding flour into the chocolate mixture, use a gentle hand to avoid deflating the batter and creating a tough texture.
- Create beautiful meringue peaks by using the back of a spoon to make decorative swirls before baking.
- Allow the cake to cool completely in the pan to help it set properly and make removing the springform sides easier.
- For an extra touch of elegance, serve with a light dusting of cocoa powder or powdered sugar just before presenting.
- This cake is best enjoyed the same day it's made, but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 135mg
